Best Spanish Wings Recipes

SPANISH SMOKED PAPRIKA WINGS

Spanish Smoked Paprika Wings image

In this super-easy and delicious recipe, wing pieces roast in just a few well-chosen spices until they're golden-crisp and completely irresistible. Recipe was chosen for the "Best of the Best Cookbook Vol. 11: The Best Recipes from the 25 Best Cookbooks of the Year" by the Editors of Food & Wine. Recipe is originally from Kate Heyhoe's cookbook, "Great Bar Food at Home".

Provided by blucoat

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 teaspoons ground cumin
1 teaspoon granulated garlic or 1 teaspoon garlic powder
1 teaspoon dried marjoram, crushed
1 teaspoon paprika, preferably Spanish smoked paprika
1 teaspoon salt
2 lbs chicken wings
2 tablespoons olive oil

Steps:

Preheat the oven to 425°F.
Mix together the cumin, garlic, marjoram, paprika, and salt in a small bowl. Rinse the chicken pieces and pat dry. Rub the spice mixture all over the chicken. Pour the olive oil onto a large baking sheet and spread it around. Roll the chicken pieces in the oil until lightly coated on all sides, then arrange them neatly in a single layer without touching.
Bake for 20 minutes. Flip the pieces over and bake for another 20 to 25 minutes. They should be slightly crisp and golden on the outside. Serve hot or at room temperature.

SPANISH WINGS

Spanish Wings image

Try this tasty tapas with a grenache from Spain. Times listed DO NOT include 4 hours for marinating. From tapenawines. com and posted for ZWT.

Provided by alligirl

Categories Chicken

Time 40m

Yield 18-22 drummettes (approx.), 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs chicken drummettes
2 teaspoons spanish paprika
1 teaspoon coriander
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons of minced garlic (about 2 large cloves)
2 teaspoons brown sugar
1 tablespoon water
3 tablespoons virgin olive oil

Steps:

Wash and completely dry the drumettes.
Combine the spices, garlic, sugar, water and olive oil. Stir into a thin paste.
Rub the paste mixture over each drumette and put them into a plastic bag or covered glass container. Refrigerate and marinate for at least 4 hours.
Heat oven to 425 degrees.
Line a jelly roll pan with foil. Arrange wings in an even layer, discard marinade.
Bake 30 minutes, or until the chicken is cooked through. Turn once to ensure they are cooked through.
Transfer to a serving platter.

Nutrition Facts : Calories 313.2, Fat 20, SaturatedFat 4.6, Cholesterol 122.6, Sodium 320.9, Carbohydrate 2.3, Fiber 0.3, Sugar 1.6, Protein 29.4

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